Cream Cheese Chiken Enchiladas

6 chicken breast halves (cooked and cubed or shredded)
2 cans cream of chicken soup
1 pint sour cream
8 oz cream cheese
1/2 lb. shredded mozzarella cheese
1-2 can(s) diced mild green chilies (small can)
1 t salt
16 flour tortillas

• Mix soup, cream cheese, sour cream, chilies, and 1/2 of the mozzarella cheese

• Add chicken to the mixture

• Spread mixture into tortillas and roll

• Place in 9x13 pyrex with fold facing down

• Top with left over filling and the rest of the cheese

• Bake 350 for 30 min uncovered

Serve with salad and fresh fruit